Pasta with chicken, vegetables and cream sauce

Pasta with chicken, vegetables and cream sauce

Ideal pasta for families with children! Multicolored, tasty, nutritious, useful, economical! The original recipe is not complicated, the main thing is to observe consistency, cook quickly, do not over-dry the chicken, and do not over-extinguish the vegetables.

Ingredients:

500 grams of pasta,
500 grams of chicken breast,
300 grams of carrots,
500 grams of broccoli,
1 a can of green canned peas,
450 grams of thick cream,
130 grams of Parmesan cheese,
30 grams of butter,
3 cloves garlic,
olive oil,
freshly squeezed lemon juice,
dried spices (oregano, basil, marjoram) salt, pepper.

Preparation:

Cooking products: chicken breast cut into small pieces, cheese rubbed on a small grater, carrots cut straws, broccoli divide into inflorescences, finely chop garlic. Chicken breast marinated: salt, pepper, dried herbs and lemon juice. Leave to marinate for 15 minutes. We prepare the creamy sauce Alfredo: first bring the cream to a boil (on medium heat, stirring frequently), then add parmesan stir until the cheese melts, at the end we add butter, carefully stir, salt, pepper.

Warm up the olive oil, add the garlic, fry until a pleasant garlic flavor. Add the chicken breast. Fry the chicken, stirring for 5-7 minutes. Do not overdo! Time to cook the pasta. We cook until the state of Al Dente! Add broccoli, carrots and green peas to the chicken.

Fry stirring for 2-3 minutes, no more! Vegetables should remain crispy. Fill the chicken and vegetables with a creamy sauce and leave a little «to bask» on a small fire — literally 2-3 minutes. Add the finished paste to the sauce, mix well and let it warm up. Our pasta with chicken, vegetables and cream sauce Alfredo is ready! Spread on plates and serve hot!

Bon Appetit!

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